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Easy Taco Pockets
These Easy Taco Pockets have all the goodness of your favorite tacos, but wrapped up into a hand-held pie. Super easy for busy weeknights and loads of fun for adults and kids alike. Best when eaten fresh out of the oven when the cheese is melty and crust is crispy.
👥 8 Servings⏱️ Prep & Cook: 39 min⏳ Prep: 15 min🔥 Cook: 24 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- baking sheet
- knife
📝 Preparation Steps
1
Preheat oven to 375F, with rack on middle position.
2
Mix and Cook
3
In a large nonstick pan, mix together the taco seasoning, salsa, and ground beef. Cook mixture over medium heat until cooked through. Turn off heat and set aside.
salsa (or store bought)1 cup
4
Fill
5
On a large baking sheet lined with parchment or silicone baking mat, press 4 biscuits into 5-inch rounds. Spoon 1/3 cup beef mixture onto center of each, followed by 1 TB of cheese on top.
6
Seal
7
Gently fold dough in half, fold over the edges, and seal tightly. Crimp with fork to ensure good seal.
8
Egg Wash
egg (lightly beaten)1
9
Use a small sharp knife to cut 3 slits on top of each taco pocket. Brush some egg on top and sides of each one, for an egg wash.
egg (lightly beaten)1
10
Bake ⏱️ 12-14 minutes or until puffy and golden brown. While the first batch bakes, repeat with remaining 4 biscuits - work in batches, as they will expand quite a bit.
11
Serve immediately with extra salsa, guacamole, sour cream, or tortilla chips.
salsa (or store bought)1 cupGuacamole
Nutrition Facts
calories
403 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
1030 mg
protein Content
18 g
trans Fat Content
1 g
cholesterol Content
53 mg
carbohydrate Content
32 g
saturated Fat Content
7 g
unsaturated Fat Content
13 g
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